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Open Access Conservação do leite de castanha-do-pará Conservation of Brazil nut extract

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Com o objetivo de avaliar a conservação do extrato fluido da amêndoa de castanha-do-pará (conhecido como leite de castanha), executou-se a pasteurização com e sem adição de conservantes químicos e armazenou-se o produto sob refrigeração. Monitorou-se o produto, ao longo de um período de 180 dias de armazenamento, através de análises microbiológicas e das análises físico-químicas de acidez titulável e de pH. Os tratamentos que receberam conservantes químicos foram os mais estáveis microbiologicamente e obtiveram pH e acidez titulável mais equilibrados. A ausência de coliformes totais e fecais demonstrou a eficiência da pasteurização. Concluiu-se que a pasteurização só é um método viável de conservação do leite de castanha se associada à adição de conservantes e à refrigeração.&60;br&62;Pasteurization of a Brazil nut extract with and without addition of chemical preservatives and the storage of this product under refrigeration was performed to evaluate the conservation of this extract. The product was monitored during 180 days by microbiological, physical and chemical analysis including titratable acidity and pH. Treatments with chemical preservatives were microbiologically stable and titratable acidity and pH were equilibrated. Absence of total and fecal coliforms demonstrated the pasteurization efficiency. It is concluded that the pasteurization is only a viable method for preservation of the Brazil nut extract when associated with chemical preservatives and refrigeration.
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Document Type: Research Article

Publication date: January 1, 2000

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